The Green Apple Mentos that are pretty easy to find domestically (sometimes they’re labeled for Canadian sale and say Pomme Vert), but they’re definitely not the same thing. The Green Apple Mentos taste like that wonderful artificial green apple. Kind of plastic but puckeringly pleasant.

The Fuji Apple Mentos are a lovely off white color, like the inside of a freshly sliced apple.

Fuji Apple, well, is awesome. It replicates that crisp apple flavor so well. A little bit of the apple skin and a lot of the tart tingly flavor of real apples. They say they have “nature identical flavors” in there on the ingredients, for whatever that’s worth. If you’re a candy swapper or planning a visit to Asia and looking for something inexpensive to bring home for your pet-sitter, this might be the thing.

This candy was made in China and labeled for the Philippine market.

The Mentos USA website says they have a “Flavors of the World” store, but they are sadly lacking in the really great flavors they do offer overseas. Oh, how I wish that they did carry the true global varieties. Japan, Philippines and China all carry this flavor and it’s possible you can pick them up in Australia easily. I haven’t seen them in the Asian markets in Los Angeles (but I haven’t looked very hard since Santos always hooks me up).

Note: these Mentos have no gelatin in them as the American and European ones do but contain something called Gellan Gum instead as a thickening agent. They are not certified Halal or Kosher though (I have some others that I’ll post about that are Halal). Maybe some vegans can weigh in on whether Gellan Gum (derived from bacterial cultures) is on the approved list.

Another curiosity ... in the US Mentos are usually called Chewy Mint on the package. Just about everywhere else they’re called Chewy Dragees.

I pretty much love PayDay bars. They’re the original energy bar as far as I’m concerned. Long before I knew about glycemic indexes it was obvious that PayDay contained a lot of calories, but they’re slow and sustained. A nice hit of sugar and quick glucose and then along protein boost that keeps the tummy from growling and prevents that “I need a nap” feeling.

A PayDay bar, as the advertising tagline used to say, is mostly nuts. At its center is a log of inert and dense nougat. Covering that is a layer of usually firm caramel and then the whole thing is rolled in lightly salted peanuts.

The PayDay is one of the older candy bar brands in the country, first produced by Hollywood Brands, Inc. in 1932. During the depression bars like PayDay, that had both a hopeful name and high calorie count (mostly from fat and protein) were actually eaten as meal replacements. The brand has switched hands a few times (as shown in the Hershey’s timeline) but still remains unchanged, now made by Hershey’s.

The bars contain about 3.8 grams of protein per ounce, which is pretty high for a non-protein fortified bar. You can credit the high proportion of peanuts for that.

In the case of the Fresh from the Factory PayDay bars, they were in the fun-zie of .7 ounces (regular bars are 1.8 ounces). I like fun size bars, so this was a nice way to get the bars. (Kind of like the FFTF Reese’s Peanut Butter Cups.) I’ve never had such a soft bar before, which is indeed a treat. I don’t mind the firmness of the usual bars, but the caramel is really much more present here than in any other bar I’ve had before. The nougat is soft and has a pleasant sweet fudgy texture. The peanuts taste like fresh roasted nuts and were all good quality (though not huge or anything).

PayDay bars currently come in a few different versions, including the Chocolatey Avalanche which replaced the limited edition real chocolate covered bar. I’ve tried the Honey Roasted PayDay and found it distractingly flavorful ... less about the nuts and more about the honey flavor. The original has survived for a reason, it’s good. It’s really one of the best Summer Bars there is. No chocolate so no worries about melting, long lasting energy to keep you going between meals.

The important thing is that the regular PayDay bar is just fine when it’s not factory fresh (a little time in a pocket or in a hot car to warm up and you can pretend).

Robert Earl, Senior Director of Nutrition Policy for the GMA was rather strong in his position that changing technology is a benefit to us both economically (cheaper food) and to the nutrition profile of foods (healthy!). It’s odd, I’ve never heard “technology” thrown around so much in conjunction with our food. It’s food ... I’d always thought it was low-tech. But I’m kidding myself.

My major beef, and of course I brought it up, was that Mr. Earl stated that the swapping of cocoa butter for vegetable fat was not covered in the petition (at about 1:50 in the timecode):

“Well, that is not something that’s articulated in the petition at all. The petition would apply to the standard for chocolate and that’s one of the over 260 food standards that the Food and Drug Administration [covers], but there is not a specific request to change the chocolate standard of identity contained in this petition.”

Seriously? Then why ask for the Chocolate Manufacturers Association’s endorsement? He does go on to make the point that consumers are demanding good quality chocolate, and I don’t argue that’s what we look for in our “chocolate bars”, but this will be very muddy with the lax permissions when you go to the ice cream shop and think you’re getting actual chocolate chips in your chocolate chip ice cream or actual chocolate in your chocolate croissant at the bakery. Anything that uses chocolate as an ingredient will become fair game for the cheaper vegetable fat substitutes.

If you haven’t listened to it (it’s only in RealPlayer, so I totally understand), I made the point that whether or not the GMA specifically laid out that the petition includes chocolate, it is in Appendix C (PDF) and statements from Hershey & the Chocolate Manufacturers Association have indicated that they think that they would be able to under the “safe and suitable vegetable fats.”

In my discussions with the producer before the interview I found out that no one else in the Chocolate Manufacturers Association or Hershey’s wanted to take part in the interview. The Chocolate Manufacturers Association has posted plenty of documents on their site giving their position (PDF) as well as the National Confectioners Association (link), and of course Guittard at Don’t Mess with Our Chocolate has posted a point by point analysis of that (PDF #1 & PDF#2).

The cool thing is that Artisan Sweets is running a sale right now, all Nougat is 10% until Wednesday, August 1st - just enter the coupon code NOUGAT at checkout. One thing I have to say, everything is so wonderfully packaged, it’s like it’s gift-wrapped. Each item is wrapped either in colored tissue and/or purple bubble wrap, all nested in recyclable kraft paper.

Last year M&Ms introduced a limited special tin of eight new gourmet flavors. They were sold only through their website. They were absurdly expensive (I think it was $49 for the set in a tin) and I never saw anyone review them.

Flash forward to a year later and I was reading on Chocolate Bytes that Heather found what I think are individual bags of some of those gourmet M&Ms. She picked up Cherry Almondine and Vanilla Crisp at the Las Vegas M&Ms World. Since my husband was off to NYC, I sent him to the M&Ms World in Times Square to see if he could find the Vanilla Crisp for me. Sadly, all they had were Cherry Almondine, which he picked up anyway.

The stand up bag announces these as a Special Edition (not limited edition, I’m not sure of the difference). The package also describes them, “freshly roasted almonds wrapped in cherry flavored white chocolate.” Sounds enticing (if you like white chocolate, cherries and almonds).

The M&Ms come in two colors, a dark marooon and a creamy beige. They smell an awful lot like cherry cough drops. The crispy shell is great and the almonds, though small, are truly fresh and tasty. The white chocolate with cherry? Well, it is strong. It’s not too sweet, but the cherry is quite a kick in the head. There’s no tangy bite to it, it’s just all sweet and nutty and of course cherry.

I do have to admit that I’m coming around on my dislike of cherry things and found these pleasant and they were certainly a hit on a long bike ride that I took on Sunday. (I got the empty package back from my bud and our ride organizer, Will, at the end of the trip.)

At $6 a bag, I don’t think these are special enough to warrant buying them again. Koppers does far better interesting flavor mixes and on the whole if I were looking for a quick almond treat, I’d pick up the Milk Chocolate Almond M&Ms which have never disappointed me.

There’s no word if M&Ms is making any of the other gourmet Special Edition flavors like Crunchy Cookie Mint. Keep your eye out if you’re in an M&Ms World store.

Candyology 101 - Episode 35 - Whatchamacallit
In the latest Candyology 101 podcast, Maria and I tackled a little-celebrated candy bar, the Whatchamacallit. We’re also trying out a new format, which is a little shorter, like a handful of fun size candy bars! (more)

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All content (text and photos unless otherwise credited) is copyright 2005-2018 by Cybele May

Please do not use my photos without prior permission directly from me, they represent what I ate in preparation for these reviews and are not to be used for other purposes.